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Add a photoBrussels sprouts get a bad rap. Opponents of the vegetable swear it tastes like metal. Or worse, like feet. But when coated with the right vinaigrette, flash fried, or sautéed, Brussels sprouts have a complex richness, an earthy savoriness that fills your mouth. There’s nothing like it.
Ingredientes
Direcciones
- Deleaf the sprouts: Gently peel each leaf off a given sprout until you reach the small core. If desired, cut the core in half and add to the pile of Brussels sprouts leaves. This may take awhile, so be patient! Rinse and dry.
- Melt the butter in a large saute pan over medium heat. Add the leaves, stirring to coat. Add 1 teaspoon salt and 1/2 teaspoon white pepper. Reduce heat to medium-low and continue cooking until Brussels sprouts are slightly wilted, but not browned, about 8-10 minutes. Taste and add more salt and pepper, as desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 4 servings | |
| Calories 191 | |
| Calories from Fat 106 | 55% |
| Total Fat 12.14g | 15% |
| Saturated Fat 7.42g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 1005mg | 42% |
| Potassium 803mg | 23% |
| Total Carbs 18.53g | 5% |
| Dietary Fiber 7.9g | 26% |
| Sugars 4.5g | 3% |
| Protein 7.06g | 11% |
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